AUTUMN
AUTUMN - THE YEAR'S LAST, LOVELIEST SMILE
Euros, the God of Autumn brought the wind from the East to hearld the change of the season - and the cocktails of the season should be a perfect match for the nights drawing in and the new chill in the air.
Utilising seasonal produce and garnishes, you can make your own gorgeous imbibe - to either toast in front of the fire or at those pre-festive parties. Food should be warming and hearty - and with a delicious Gin kick to bring it to life!
Our suggested perfect serve of the season is with grapefruit and rosemary - serve over lashings of ice and a decent light tonic. Its scent and sweetness will transport you to a mediterrean garden which is probably sunnier than your own one at home!
LYCHEE PUNCH
The lychee is a chinese delicacy which is famous for its perfumed sweetness beneath the tough and slightly prickly exterior. It is perfect in cocktails - the flesh is juicy and flavoursome, while the distinctive scent provides an added air of exotic luxury to classic ingredients.
This cocktail has been developed by our own team - taking inspiration from travels to Asia and a lot of experimentation on student gap years (with cocktails and nothing else of course)...
BLACKBERRY COLLINS
As the summer turns to Autumn the blackberry bushes still have the remnants of their yield and they are the most succulent berries to enjoy - making the Blackberry Collins a perfect cocktail to take you between the seasons.
There are countless recipes all claiming to be unique for the Blackberry Collins, so we cannot take any credit for bringing you this formula for fizzy fun - however the combination of Worsley Gin with the blackberries gives an out of this world flavour - and we will take credit for that!
BLOOD ORANGE MARTINI
The Martini is an international institution - synonymous across the globe for being an elegant aperitif for the both the aristocracy and the glitterati. This strong imbibe is designed to be sipped slowly as its pretty potent - Dorothy Parker famously said
"I like to have a martini, two at most, three I'm under the table, four I'm under the host"
This version is a deliciously rich and zingy treat - a modern update on a traditional masterpiece.
PORK & GIN ONE POT
When the weather is miserable, the days are short and you are craving comfort food, then look no further than this soothing sumptuous one pot. If you are looking for lean and light, then this recipe is definitely not for you! However if you need a hug from your dinner then this is perfect...
INGREDIENTS
- 4 pork loin steaks
- 1 tbsp olive oil
- 2 shallots, chopped
- 2-3 Portobello mushrooms chopped
- 2 rosemary sprigs, chopped
- 1 tbsp Worsley Gin
- 100ml stock, pork or chicken
- 1 tbsp whole-grain mustard
- 200g double cream
- salt and pepper to taste
METHOD
- Rub your pork loin steaks with some sea salt and tenderise (you can use a rolling pin or posh utensil, whichever you have to hand!)
- In a cast iron pan or a stainless steal pan heat a tablespoon of olive oil and brown your steaks in it for no longer than 2 minutes on each side.
- Remove the meat to a separate plate and set aside.
- To the same pan add shallots and cook on medium heat, stirring constantly to avoid burning for 3 minutes, than add mushroom and chopped rosemary and cook for 5 more minutes.
- When shallot and mushroom juices evaporate and the pan is dry, add the gin while scraping the burnt bits with a wooden spoon.
- Add stock,whole grain mustard and cream, and then stir to combine.
- Return pork loin steaks to the pan, bring to a boil and let it simmer for 2 minutes longer and take the pan off the heat. Taste and add salt and pepper if needed.
- Enjoy with rice or potatoes and feel the creamy deliciousness envelop you in a warm hug!
PEA & GIN SOUP
"Soup is cuisines kindest course" Virginia Woolf.
That kind of says it all.
This soup screams freshness and the hint of mint pairs perfectly with the warmth of the Worsley Gin. You just have to give this a go!
PEA & GIN SOUP
INGREDIENTS
1 tbsp olive oil and butter
½ bunch spring onion sliced,
1 potato diced
900ml hot vegetable stock
100ml Worsley Gin
900g frozen petits pois
85g parmesan finely grated
METHOD
Heat the olive oil and butter in a heavy based pan. Add the spring onions and potato. Gently pan cook for about 5 mins. Add the Worsley Gin, stir in the stock and then bring to the boil. Simmer for 10 mins. Stir in the peas, bring to the boil again, then cook for about 3 mins until they are just done. Remove the pan from the heat and whizz in a blender or food processor until smooth.
To make the Parmesan biscuits, heat the grill to high. Line a baking sheet with baking parchment and divide the grated Parmesan into 6 long strips. Grill for 1 min or until the cheese has melted and is lightly golden. While still warm and a bit flexible, release the biscuits from the baking parchment with a palette or cutlery knife, then cool until firm.
GIN AND TONIC CHEESECAKE
This is the ultimate in pudding inspiration and is a delicious boozy treat. Interestingly cheesecake is seen as a really modern sweet dessert, however recipes actually date back as far as Ancient Greece where a baked version was served to the athletes during the first Olympic games. This obviously makes this the pudding of champions and we are in love with this no bake recipe.
